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Budget Beef Recipes – Flank Steak with Garlic Wine Sauce
By Rebecca Garcia
With the economy slowing down, many families are watching their food budget. And, when it comes to grocery shopping, the first item to go is usually expensive cuts of beef. However, there're other cuts of beef that are equally tender, juicy and won't break the bank.
Done right, less expensive cuts of beef such as flank steak, hanger steak, skirt steak, flatiron steak and top sirloin steak are full of flavor.
The key to moist, tender flavorful beef is to match the beef cut to the appropriate cooking method. For example, skirt steak and flank steak require a tenderizing marinade before cooking using the grill, broiler or stove top.
Today, I'll show you a delicious flank steak recipe which is easy to make and great for an inexpensive date night.
Flank Steak with Garlic Sauce Recipe
(serves 2)
Ingredients:
½ pound flank steak
1 teaspoon garlic powder
salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons unsalted butter, softened
2 tablespoons thinly slice scallions
1 cup dry red wine
2 tablespoons olive oil
1 head garlic
How to cook flank steak
Cut head of garlic in half and place on a piece of aluminum foil. Drizzle garlic with olive oil and wrap.
Bake garlic in a 400°F (200°C) for approximately 45 minutes. Remove roasted garlic and squeeze garlic cloves out of skins. Mash roasted garlic into a puree and set aside for use later in the recipe.
Season flank steak with garlic powder, salt and pepper. Set aside.
Heat a heavy skillet until hot, cook flank steak until seared and well browned on each side, approximately 1 minute on each side.
Reduce heat and add 2 tablespoons butter. Continue cooking flank steak for 3 to 5 minutes on each side, preferably quite rare.
Remove flank steak and keep warm.
Pour off excess butter in the skillet, add scallions and red wine. Bring to a boil and whisk in the garlic puree. Let boil until the wine is reduced by half and thickened.
Remove skillet from heat and gently swirl in remaining butter so that it incorporates well into the garlic/wine sauce.
Slice flank steak, against the grain, into thin strips. Arrange the slices on a hot platter, pour garlic/wine sauce down the center and serve hot. Enjoy!
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